As the nights start to draw in and the air starts to get colder there is nothing I love more than a slow cooker recipe. With kids it can often be hard to find a meal that you all like, that’s quick and takes little fuss.

I love being able to put everything in the slow cooker early in the morning and know I don’t have to do anything to it until we’re ready to eat it as a family after school/work. So this year intend on making full use out of my slow cooker, these are my top 10 recipes to make this Autumn.


  • 1 large onion, roughly chopped
  • 3 tbsp mild curry paste
  • 400g can chopped tomatoes
  • 2 tsp vegetable bouillon powder
  • 1 tbsp finely chopped ginger
  • 1 yellow pepper, deseeded and chopped
  • 2 skinless chicken legs, fat removed
  • 30g pack fresh coriander leaves chopped
  • cooked brown rice, to serve



  1. Put 1 roughly chopped large onion, 3 tbsp mild curry paste, a 400g can chopped tomatoes, 2 tsp vegetable bouillon powder, 1 tbsp finely chopped ginger and 1 chopped yellow pepper into the slow cooker pot with a third of a can of water and stir well.
  2. Add 2 skinless chicken legs, fat removed, and push them under all the other ingredients so that they are completely submerged. Cover with the lid and chill in the fridge overnight.
  3. The next day, cook on Low for 6 hrs until the chicken and vegetables are really tender.
  4. Stir in the chopped leaves of 30g coriander just before serving over brown rice.


Irish Beef Stew


Serves: 8 

  • 2 tablespoons olive oil
  • 3 tablespoons plain flour
  • 900g beef stewing steak, cut into 3.75cm cubes
  • 450g carrots, peeled and cut into 2.5cm chunks
  • 6 large potatoes, peeled and cut into large chunks
  • 1 onion, cut into large chunks
  • 2 cloves garlic, finely chopped
  • 500ml beef stock
  • 170g tomato puree
  • 340ml Irish stout beer, such as Guinness
  • 1 tablespoon cold water
  • 1 tablespoon cornflour


1. Heat the oil in a large frying pan over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef stock and tomato puree and pour into the slow cooker along with the beer.

2. Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornflour in cold water and then stir into the stock. Simmer on the High setting for a few minutes to thicken.

Bolognaise Sauce



1 tbsp. extra-virgin olive oil
large onion, chopped
large carrots, chopped
celery stalks, chopped
cloves garlic, minced
3 tbsp. tomato paste
2 lb. ground beef
can crushed tomatoes
1 tbsp. dried oregano
1 tbsp. dried thyme
bay leaf
1 tsp. kosher salt
1 c. dry red wine
1 c. whole milk
Freshly ground black pepper


  1. In a large skillet over medium heat, heat oil. Add onion, carrot, celery, and garlic and cook until tender, 6 minutes. Add tomato paste and stir until combined, then add ground beef and brown. Transfer mixture with a slotted spoon to slow-cooker.
  2. Add crushed tomatoes, oregano, thyme, bay leaf, salt, red wine, and milk. Stir until combined, then season with pepper. Cover and cook on low, 6 hours. Discard bay leaf.
  3. Serve over cooked pasta.





Cooking spray, for slow cooker
1 lb. pizza dough
1 c. pizza sauce
2 c. shredded mozzarella
1/2 c. freshly grated Parmesan
1/2 c. sliced pepperoni
1/2 tsp. Italian seasoning
pinch of crushed red pepper flakes
1 tsp. Freshly chopped parsley, for garnish


  1. Spray bottom and sides of a large slow cooker with nonstick cooking spray.
  2. Press pizza dough into the bottom of slow cooker until it reaches all edges and bottom is completely covered. Spoon over pizza sauce and spread, leaving about 1″ of dough around edges. Top with cheeses, pepperoni, and spices.
  3. Cover slow cooker and cook on low until crust turns golden and cheese is melty, 3 to 4 hours.
  4. Remove lid and let cool 5 minutes.
  5. Using a spatula, remove pizza from the crockpot. Garnish with parsley, then slice and serve.




box lasagne noodles, unboiled

1 tbsp.olive oil

1/2 onion, chopped

garlic cloves, minced

1 lb.ground beef

1 tsp.Italian seasoning

3 1/2 c.marinara sauce, divided

kosher salt

Freshly ground black pepper

16 oz.whole milk ricotta

1/4 c.freshly grated Parmesan, plus more for garnish

1/4 c.chopped parsley, plus more for garnish

4 1/2 c.shredded mozzarella



  1. In a large skillet over medium heat, heat oil. Add onions and cook until translucent, 3-4 minutes. Add garlic and cook until fragrant, 1 minute. Add beef and season with salt, pepper and Italian seasoning. Cook until no pink remains and add 3 cups of the marinara, stirring to combine and cooking 2-3 minutes more.
  2. In a large bowl, combine ricotta with parmesan and parsley. Season with salt and pepper and stir until fully incorporated.
  3. Grease the bowl of your slow cooker with a nonstick cooking spray. Using the remaining marinara, spread a thin layer on the bottom of the crockpot. Next add a layer of noodles (you’ll have to break some to make them fit) a layer of meat mixture, a layer of mozzarella, and a layer of ricotta. Repeat until all ingredients are used up, ending with mozzarella. Cover and cook on low for 4 to 5 hours.
  4. Garnish with more parmesan and parsley and serve.

Chicken Fajitas



boneless, skinless chicken breasts

bell peppers, thinly sliced

onion, thinly sliced

(14-oz.) can diced tomatoes

2 tsp.cumin

1/2 pepper flakes

Kosher salt

Freshly ground black pepper





Sour cream

Shredded cheddar


  1. Place chicken, bell peppers, and onions in slow-cooker then pour over diced tomatoes. Season with cumin, red pepper flakes, salt, and pepper. Cook on low for 6 hours, or until chicken is cooked through.
  2. Remove chicken from slow-cooker and slice into strips. Serve fajitas in tortillas with desired toppings.

Or maybe like me, you have a sweet tooth…

Reeses Cake



1 box Devil’s Food Cake mix

package instant chocolate pudding
1 c. whole milk
1/4 c. sour cream
1/4 c. peanut butter
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
2 c. peanut butter chips
Cooking spray, for Crock-Pot
1/3 c. melted peanut butter, for garnish
10 mini Reese’s cups, halved

1/4 c. chopped Reese’s pieces


  1. In a large bowl, combine cake mix and pudding mix. Whisk to combine. Add milk, eggs, sour cream, peanut butter, vanilla and salt and mix until smooth. Fold in peanut butter chips.
  2. Grease the bowl of Crock-Pot with nonstick cooking spray. Add batter to Crock-Pot and smooth top with a spatula. Cook on low for 3 1/2 to 4 hours checking at 3 hours to make sure the edges aren’t burning. Cake can be kept on warm for up to 4 hours before serving. The finished cake should be set on the sides and still gooey in the centre.
  3. Drizzle with peanut butter and garnish with Reese’s cups and Reese’s Pieces Serve.

Chocolate Brownie



1 c. (2 sticks) unsalted butter, melted
1 1/4 c. granulated sugar
1/4 c. light brown sugar
2/3 c. cocoa powder
1/3 c. all-purpose flour
large eggs
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
1 c. semisweet chocolate chips
Vanilla ice cream, preferably Breyer’s Delights, for serving
1/2 c. chopped strawberries


  1. Using two long 5” to 6” strips parchment paper, line the bowl of your slow cooker in an “x” formation and spray generously with cooking spray.
  2. In a large bowl, whisk together butter, sugars, cocoa powder, flour, eggs, vanilla, and salt until smooth. Fold in chocolate chips and pour batter into the prepared slow cooker. Cover and cook on low for 3 hours, or until set around the edges and slightly gooey in the centre.
  3. Lift brownie out of slow cooker and serve with ice cream and strawberries.

French Toast



Cooking spray, for Crock-Pot
large brioche (or challah), preferably day-old
large eggs
2 c. half-and-half
1/3 c. granulated sugar
1 tsp. pure vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
small pinch nutmeg
Maple syrup, for serving
Powdered sugar, for serving


  1. Lightly grease the inside of Crock-Pot with cooking spray. Slice brioche into thick slices then quarter each slice. Place bread in Crock-Pot.
  2. In a large bowl, combine eggs, half-and-half, sugar, ½ teaspoon cinnamon, vanilla, salt and nutmeg and beat until well combined. Pour egg mixture over bread, folding bread gently to make sure each piece is coated.
  3. Cook on low for 2 ½ to 3 hours, until the French toast is warm and cooked through.
  4. Serve warm with maple syrup and powdered sugar.

What better way to end this list than with Heaven in a bowl… Cookie and Brownie together. Round here we call it a Crownie.



box brownie mix
1/2 c. melted butter, divided
large eggs, divided
1 tsp. pure vanilla extract, divided
kosher salt
1 c. chocolate chips
bag chocolate chip cookie mix
Vanilla ice cream, for serving


  1. Spray slow cooker with nonstick cooking spray.
  2. In a large bowl, combine brownie mix with 1/4 cup melted butter, 2 eggs, 1/2 teaspoon vanilla and a pinch of salt. Fold in chocolate chips and set aside.
  3. In a separate large bowl, combine chocolate chip cookie mix with remaining 1/4 cup butter, 2 eggs, 1/2 teaspoon vanilla and a pinch of salt.
  4. Into the slow cooker, drop alternating spoonfuls of brownie and cookie batter until all batter has been used. Cook until the mixture is set in the middle, either on high for 2 hours or on low for 5 hours. (Cooking longer at a lower temperature will result in a less gooey dessert.)
  5. Let cool slightly and serve with ice cream.

Most of these recipe ideas I got from Delish go check them out for more recipes like these!


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